Last night we wanted to make an Aviation which calls for Creme de Violette, unavailable for decades in the USA but now supposedly so. Of course no one in Salem has it, our standby in Peabody the big box Kappy's who one recently said was God's gift to the faithful, failed miserably, and with that gnosis we headed home to the internet. They did
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I suspect I know the St. Germain process, now that you mention it. Flowers are hard to capture, but there are ways. Now we just need to hire us some old men in berets and try it out.
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I know if I were an old French family it's what I'd do.
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However, Haus Alpert the importer is full of fail with their recipe calling for 1/4 oz Violette and 1 tsp of Marischino as they are the same measurements. I shall now try Hugo Ennslin's 1916 recipe from Recipes for Mixed Drinks. How are you mixing yours?
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I think it's the 1916 that scales the violette back to a dash bitters to create a sort of floral blue martini. Otherwise the violette drowns the gin. As you've experienced, yon odor is powerful.
Since we're forest-living philistines, we've actually gravitated toward something we call the "screaming pope," poured over ginger ale to create that Baconian purple-over-gold effect.
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